I made Isa's cornbread from the PPK, but I did make a few changes. 1. I baked it in a 10" cast iron pan that I pre-heated in the oven before I poured the batter in. 2. I upped the maple syrup to 1/4 cup to make it a bit sweeter.

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comments:

I just recently discovered your blog and I'm really digging it. I think it's awesome that you and your wife are raising your kids on a healthy diet- it's great to see parents who actually care about their family's nutrition!

You will have to tell me if this recipe seems like it has the right flavours, since you are a regular jambalaya-maker. I pulled from a few online recipes to make up the spicing for this recipe (ironically, Emeril "Bam!" Legasse's recipe just seemed too bland). As a Canadian, and a non-French Canadian at that, I feel about a far away from the bayou as someone in North America can get.

hey, Vegan Dad! I made this jambalaya for my boyfriend. I thought it was very flavorful and tasty, but he thought it needed more veggies. next time I will add in some carrots and either broccoli or greens (collards?). he wanted them mixed in, not on the side. I also ran out of water while cooking the rice and had to add more (I used short grain brown rice). I would specify that the rice in your ingredient list is uncooked. I used Tofutti brand sausages and I'll double the chickpeas next time because I love them.

cooking everything together with the spices makes it very delicious! thanks for a good recipe.

I just discovered your blog, after going vegan almost a week ago. :) I can't wait to continue to look at it for inspiration and ideas. I made the cornbread tonight to accompany some vegan chili I whipped up and my whole family loved it. I upped the maple syrup, like you suggested- from 2 T to 1/4 cup. Keep up the excellent blog and I'll be sending good thoughts for your boys' school!Peace.